Through food technologist training programs, students should be able to create processes, technologies and equipment to mass produce food products while maintaining consistency in textures and flavors. They also research the market to gather what consumers want. Schools train students how to use statistical techniques to analyze this type of data. In addition, food technologists create completely new food products and obtain raw materials and other ingredients. Food technologists are ultimately responsible for improving food manufacturing methods, as well as storing and preserving food.
Individuals who are interested in becoming food technologists can pursue a bachelor's degree. The academic road to entering this profession actually is complex and offers a plethora of choices. The basic qualification level for food technologists is a four-year bachelor's degree in one of several areas, such as microbiology, chemistry, engineering, physics and biotechnology, according to CVTips.com.
The Institute of Food Technologists has established education standards and approves undergraduate programs that meet these curricula standards. These programs must cover the microbiological, physical and chemical structure of food, applied food science, food processing/engineering and computer skills. Examples of schools that train food technologists are the University of California-Davis, which has a department of food science and technology, and Tuskegee University in Alabama, which has a department of food and nutritional sciences. Individuals who are interested in doing research and filling advanced scientific roles must have a master's or doctoral degree in food science/safety and technology.
Core classes in a food technologist training program include physics, biology, agriculture, biotechnology, microbiology and engineering. Students also study nutrition, communications, statistics, calculus, biochemistry and organic chemistry. These classes offer students lab experiences as well. Graduate programs additionally teach animal/avian health and diseases, statistics in agricultural research and analytical laboratory methods, and they also typically feature a master's research thesis or doctoral dissertation, according to the University of Maryland Eastern Shore.
Food technologists can find work in the pharmaceutical and food processing industries. They also can land jobs in the government, at universities, at research institutes and at manufacturing companies. These professionals can work in all aspects of the food industry and with various kinds of foods, including fresh foods, like pears and meats, to packaged foods, such as macaroni and cheese. In fact, many specialize in one type of food. In addition, they can work in research, product supervision, quality control or marketing.
Employment of agricultural and food scientists, which includes food technologists, is projected to increase by 16 percent from 2008 to 2018, according to the U.S. Department of Labor Bureau of Labor Statistics. The median annual salary of food technologists with one to four years of experience in 2010 was between $40,000 and $55,000, according to Payscale.com.